What I love most about a bundt cake is that, when done right, it is the perfect combination of moist, dense, melt in your mouth cake that packs a big punch of flavor into a highly satisfying small slice. This recipe for Chocolate Kahlua Cake is so delicious – it’s one that has been in my family for decades. With just six basic ingredients, you can have this cake mixed up and in the oven in less than 10 minutes.
Using Kahlua in a Cake
Kahlua is a sweet liquor, perfect for pairing with desserts, and it has a yummy coffee flavor that adds depth to this cake. You can always swap out the liqueurs with straight coffee or espresso, as we did in this Double Chocolate Cake. The distinctly delicious flavor of this chocolatey boozy bundt cake will be a tad different, but will still result in an easy to bake fantastic chocolate cake!
Kahlua Cake Ingredients
- 1 box of German Chocolate Cake mix
- ¼ cup vegetable or canola oil
- ½ cup Kahlua liquor
- 2 eggs
- 16 oz. tub of sour cream
- 12 oz. semi-sweet chocolate chips
How to Make a Kahlua Cake
Step 1: Mix together the cake mix, Kahlua, oil, eggs, and sour cream. Beat well. Fold in the chocolate chips using a spatula or spoon.
Step 2: Spray the bundt pan thoroughly with a non-stick cooking spray or grease with butter. Sprinkle cocoa powder over the greased pan and tap to coat lightly. This will help the cake to easily release from the pan after baking and cooling. You can also use flour, but the cocoa powder keeps the nice brown coating on the outside of the baked cake. After the pan is prepared, spread the batter evenly in the bundt pan.
Step 3: Bake the cake at 350 degrees for 40-45 minutes or until the cake springs back when pressed or a toothpick comes out clean when inserted into the cake. Allow the cake to cool until you can easily handle it with bare hands. Use a small spatula to loosen the edges of the cake from the pan. Place the cooling rack on top of the bundt pan, flip the pan and cooling rack upside down, and lift the pan off of the cake. Allow to cool completely. Dust with powdered sugar immediately before serving.
Look how moist and chocolate gooey this cake is! It goes really well with a tall glass of milk, but of course you can serve it with some vanilla ice cream or a dollop of whipped cream.
- It is SO easy to mix up and pop in the oven, this is my husband’s recipe of choice when he’s baking something to take to his office for work parties and such.
- If you prefer a non-alcoholic version, we substitute coffee or espresso for the Kahlua. It is not the same, but it is still delicious.
- Grease that pan really well.
- Remove the cake from the pan only once it has cooled enough to handle the pan with your bare hands.
- Once you grease the pan, you can also dust it with cocoa powder and tap the excess out of the pan – this will help release the cake from the pan while leaving behind only a hint of residue that blends with the dark color of the cake.
- I also use a tiny spatula and work it down around all the sides and as much of the top of the cake as I can before tipping the pan upside down. If some of the cake gets stuck in the pan, just use your spatula to loosen what’s left and then plunk it out on top of the rest of the cake. Once the powdered sugar is on there, no one will even notice that there’s a break in the cake. And if they do, they won’t care once they get it into their mouths!
Kahlua Cake
Ingredients
- 1 box German chocolate cake mix (w/ pudding in the mix)
- 2 eggs
- ½ cup Kahlua liquor (can substitute coffee)
- ¼ cup vegetable oil
- 16 oz. sour cream (light or fat-free is fine)
- 12 oz. semi-sweet chocolate chips
- powdered sugar for dusting
Instructions
- Combine all ingredients, except the chocolate chips and powdered sugar, and beat well.
- Fold in chocolate chips.
- Pour batter into a well-greased bundt pan.
- Bake at 350 degrees for 40-45 minutes or until the cake springs back when lightly touched.
- Cool for 10 minutes or until the pan can be managed with bare hands.
- Slide a spatula around the cake to loosen from the pan; carefully remove the cake to a cooling rack and allow it to cool completely.
- Transfer cake to a platter.
- Dust with powdered sugar immediately before serving.
Nutrition
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Comments & Reviews
Sassylady says
Loved it! Moist delicious chocolate dessert. I added one ore egg. Will definitely make again!
Stefanie says
Right? I’m so glad you liked it. We’ve been making this since I was a kid and every time I’m like, yes, this really is the best. lol.
Denise Anderson says
I made this recipe and it is awesome! I also made the icing recipe on the back of the Hershey’s Coco and drizzled it all over the cake! *
Denise Anderson says
I made this cake tonight and used a fudge cake mix and added chocolate pudding and I made a chocolate Icing.
girlinspired says
Sounds delicious, Denise!
Katie says
Great recipe! Very similar to one I make. Except, I use 4 eggs, 1/2 cup oil and 1/4 -1/2 Kahluha. 🙂
Jennifer says
Has anyone ever made this as a layer cake? Wondering how long to cook it in 2-9” round pans.
girlinspired says
Hi Jennifer! I haven’t made it as a layer cake, but I have made it in muffin tins. There’s a lot of moisture, which makes it ideal as a bundt cake, but if you want to try it as layers, I’d start checking it after maybe 25 minutes and then use a toothpick to test when it’s done. Let us know how it turns out!
Rena Pichcuskie says
Can you use a spring form pan??
girlinspired says
I think a spring form pan would work just fine. The open center will help the cake cook through. I’ve even made these in cupcake form. Enjoy!
Cheryl Demunbrun says
If you butter or grease with shortening, then use cocoa powder in place of flour, the chocolate cake should release and not have the white, dusty appearance that flour would leave.
Cheryl Demunbrun says
I am talking about cake pans, bundt or otherwise.
girlinspired says
You’re a genius!
Alicia says
Can’t wait to try this! Will grease the pan super well then use dark cocoa powder instead of flour on top of the grease layer- I do this with another dark fudge cake I make and it works like magic! Now to see if I have any Kahlua…
girlinspired says
Great idea!
Andree Carlson says
Spray the pan with Baker’s Joy or Pam for Baking, let the cake cool in the pan. Turn out. No spatula needed. No broken cake.
Anyway, it’s delicious. I had to taste test before serving to the family, of course, just to make sure… Yup. It’s a winner.